Email this recipe

Simply Glazed Leg of Lamb

Preparation Time: 10 minutes
Cooking Time: 1 3/4 hours to 2 3/4 hours
Servings: 12 to 16

• 1 5- to 7- pound leg of Cedar Springs lamb, bone-in
• 2 cloves garlic, cut into slivers
• 1/3 cup red currant jelly
• 1/2 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper


Directions
Trim fat from lamb. Cut small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325° F for 15 to 20 minutes per pound or until meat thermometer registers 145° F to 150° F for medium-rare.

Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard, and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.